Fry Bread
Fry bread is a traditional Native American flatbread, and this version needs only five pantry staples and a short rest. The dough is cut with shortening, rolled thin, brushed with margarine and cooked over a barbecue fire until golden on both sides. It takes about five minutes of cooking per batch. Serve it hot with honey, agave nectar, berry jam, or cinnamon and sugar.
Instructions
Stir the flour, baking powder and salt together in a bowl.
Cut the shortening into the flour with a pastry blender or two butter knives until the mixture looks crumbly and evenly blended.
Pour in the hot water and mix until all the water is absorbed and the mixture comes together as a dough.
Turn the dough out onto a lightly floured board and knead it until it feels soft and smooth.
Wrap the dough in plastic and let it rest for 30 minutes.
Divide the dough into 6 pieces and roll each into a ball. Roll each ball out with a rolling pin into a flat disk.
Brush one side of each disk with melted margarine and lay it on a barbecue over a 3 Mississippi fire.
Brush the top side with margarine, then flip the bread over.
Cook until both sides are golden brown, then serve hot.
Make it personal.
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